Italian bread
€7,95
Gingerbread mix: wheat flour, sugar, herbs and spices (cinnamon, cloves, ginger, nutmeg, coriander seed, allspice, mace, cardamom).
Royal icing: sugar, glucose syrup (dried), egg powder (free-range), citric acid (E330).
Average values per 100 g
Net 500 g: cookie mix 300 g + royal icing 200 g. Add yourself: 125 g butter, 30 ml water for the dough and 30 ml water for the icing.
A gingerbread house isn't a five-minute job. That's the whole point. Roll the dough, cut the wall panels, and bake them golden brown. Then build your own little canal house right there on the table, with royal icing as mortar and sprinkles for the finishing touches.
The roof might cave in the first time. That's fine. You laugh, glue it back together, and carry on. That little disaster is exactly the story you'll be telling again next year.
Tradition says you put the gingerbread house somewhere pretty in the weeks before Christmas: a centerpiece, a cookie countdown calendar. And when the day finally comes, you get to eat it. Though let's be honest, the back wall usually disappears a little earlier than that. A whole afternoon of fun, for kids and grown-ups alike.
knead the mix with 135 g butter and 30 ml water, let it rest, roll out, and cut the panels following the build plan.
16 minutes at 160°C, leave to cool flat.
mix the royal icing with 30 ml water, glue the walls and roof together, leave to set, then decorate to taste.
Want to know more? gingerbread house making: videos and tips
Baking is more fun together. Get the piping bags ready, scatter the sprinkles on the table, and build a whole cookie village as a team. Roof falls down? Laugh it off, try again, or just eat it.
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